I use the recipe for sticky chicken that is all over the web. Oh my, that is wonderful too. My only problem is that I can never find a large chicken. 4 pounds is big for around here. Very rarely do I find a big one. Any secrets?

__________________We're fat chicks, not doctors. Please see your physician before taking advice found on the internet.

I ask the meat man at our grocery store to order me a big chicken every week, he is happy to do so!!! I also make it with a small turkey if I can't get a chicken.....I am going to try the sticky chicken next.

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in zipper food storage bag, seal and refrigerate overnight or freeze.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast uncovered at 250 degrees for 5 hours.

After the first hour, baste chicken every 30 minutes with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. Let chicken rest 10 minutes before carving.

A note about Sticky Chicken and food safety:
This revered Internet recipe has appeared online since 1991, and has been enjoyed at home by thousands of families.
However, modern food safety guidelines do not recommend cooking poultry at the low temperature given in this recipe. The US Department of Agriculture recommends cooking poultry at oven temperatures of 325 degrees or higher.

Ok, when I saw the recipe (listed elsewhere) I read a disclaimer saying contrary to popular belief, 250 degrees was ok as long as the internal temp reached 165 degrees. I didn't see this disclaimer until tonite! While looking up temp requirements just now (doublechecking my 165 degrees) I found an interesting site. Says we can get food poisoning anywhere from 20 minutes to 6 weeks after eating bacteria poisoned food! Ewwww!http://www.fsis.usda.gov/OA/thermy/bro_text.htm

If cooking at 325 degrees, I am not sure when it would be done. I would probably check at 2.5 hours and every 30 minutes after that.

__________________We're fat chicks, not doctors. Please see your physician before taking advice found on the internet.

I have trouble finding the really big chickens too so I always cook two of the biggest ones I can find (around 4 pounds) we eat what we want for dinner and then I have the rest for breaky and/or lunches. YUM!

BTW I always cook at the 250 temp and have never had any problems.

ThatGirl

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Never put off till tomorrow what you can do today... because if you enjoyed it today you can do it AGAIN tomorrow